With all the exciting new restaurants opening in town, you&#8217;d never know there&#8217;s talk of a recession. But Frank Bruni figures anything opening now was planned a few years ago in better economic times, which makes us worry about restaurant openings in 2010. [<a href="http://www.nytimes.com/2008/02/20/dining/20notebook.html?_r=1&ref=dining&oref=login">NYT</a>]
<a href="http://nymag.com/listings/bar/death-and-co01/index.html">Death & Co.</a> can continue to operate until mid-April, but don&#8217;t expect owner David Kaplan to produce any more nightlife destinations after that: &#8220;I&#8217;ll never open another bar, another restaurant, a deli, a fucking bodega &#8212; I&#8217;ll never open up anything ever again in New York.&#8221; [<a href="http://www.observer.com/2008/bar-upstart-death-liquor-license-mccarthyism">NYO</a>]
The current cocktail craze has led to a lot of handmade &#8211; and therefore illegal &#8211; ingredients being mixed into drinks. Marijuana-infused gin, anyone? [<a href="http://www.nypost.com/seven/02202008/entertainment/food/the_still_life_98419.htm">NYP</a>]

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With all the exciting new restaurants opening in town, you’d never know there’s talk of a recession. But Frank Bruni figures anything opening now was planned a few years ago in better economic times, which makes us worry about restaurant openings in 2010. [NYT]

Death & Co. can continue to operate until mid-April, but don’t expect owner David Kaplan to produce any more nightlife destinations after that: “I’ll never open another bar, another restaurant, a deli, a fucking bodega — I’ll never open up anything ever again in New York.” [NYO]

The current cocktail craze has led to a lot of handmade – and therefore illegal – ingredients being mixed into drinks. Marijuana-infused gin, anyone? [NYP]

Artisanal butters continue to grow in popularity as gourmets discover their unique flavors and nuances and, in the case of chefs, put them on their menus at restaurants like Momofuku Ssäm Bar and Per Se. [NYT]